Southwestern Shredded Beef Sandwiches
Recipe from
Diabetic Living
The beef and sauce mixture for this simple sandwich recipe is made in your slow cooker. When the meat is ready, just add buns and dinner is ready.
Servings:
Makes 16 servings.
Prep Time:
25 mins
Total Time:
5 hrs 25 mins
Ingredients
-
1 3- to 3-1/2-poundboneless beef chuck pot roastsee savings
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1 tablespoonground cuminsee savings
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1 tablespoonchili powdersee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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1 cupcoarsely chopped onionsee savings
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1 14 1/2-ounce canstewed tomatoes, undrainedsee savings
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1 7-ounce canchopped green chile peppers or two 4-ounce cans chopped green chile pepperssee savings
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2 tablespoonschopped pickled jalapeno chile peppers* (optional)see savings
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1/4 cupsnipped fresh cilantrosee savings
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2 cupsshredded reduced-fat cheddar or Monterey Jack cheese (8 ounces)see savings
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16onion or Kaiser rolls, split and toastedsee savings
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Lettuce leaves (optional)see savings
Directions
1.
Trim fat from roast. In a small bowl combine cumin, chili powder, salt, and black pepper. Sprinkle evenly over roast; rub in with your fingers. If necessary, cut roast to fit into a 4- or 4-1/2-quart slow cooker. Place roast in slow cooker. Add onion, undrained tomatoes, green chile peppers, and, if desired, jalapeno chile peppers.
2.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer roast to a cutting board, reserving juices in slow cooker. Using 2 forks, gently separate the meat into thin shreds. Return meat to slow cooker; heat through. Stir in cilantro.
3.
To serve, sprinkle cheese over bottoms of onion or kaiser rolls. Using a slotted spoon, place about 1/2 cup of the meat mixture on top of cheese on each bun. If desired, add a lettuce leaf to each. Replace roll tops. Makes 16 servings.
4.
*NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per serving: Calories 338, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 591 mg, Carbohydrate 34 g, Fiber 2 g, Protein 28 g. Exchanges: Starch 2, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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